Breakfast & Brunch > International Breakfast & Brunch > North American Brunches > Mexican Breakfast (Chilaquiles)

Shakshuka: A Middle Eastern and North African Delight

Explore the vibrant flavors of Shakshuka, a one-pan dish featuring poached eggs in a spiced tomato and pepper sauce. This versatile dish is perfect for a satisfying international breakfast or brunch.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Ingredients
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Onion
  • 1 medium, chopped (any color) Bell Pepper
  • 3 cloves, minced Garlic
  • 28 ounces Canned Diced Tomatoes
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Sugar
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon (or more, to taste) Cayenne Pepper
  • To taste Salt
  • To taste Black Pepper
  • 4 Eggs
  • 2 tablespoons, chopped, for garnish Fresh Parsley
  • 2 ounces, crumbled, for garnish (optional) Feta Cheese

Sauté the Aromatics

Heat olive oil in a large oven-safe skillet or cast iron pan over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Build the Sauce

Stir in canned diced tomatoes, tomato paste, sugar, smoked paprika, cumin, and cayenne pepper. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce heat and let it cook for 10-15 minutes, allowing the flavors to meld together. Taste and adjust seasonings as needed.

Create Wells and Add Eggs

Using a spoon, create four wells in the sauce. Gently crack an egg into each well. Season the eggs with a little salt and pepper.

Poach the Eggs

Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your desired doneness. For runny yolks, cook for less time; for firmer yolks, cook for longer. Alternatively, you can bake the shakshuka in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the eggs are set.

Garnish and Serve

Garnish with fresh parsley and crumbled feta cheese (if using). Serve hot with crusty bread for dipping into the delicious sauce and runny yolks.

← Shakshuka Shakshuka: A Spicy Tomato and Egg Breakfast →

FAQ

  • Can I make Shakshuka ahead of time?

    You can prepare the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the sauce, create the wells, and add the eggs.
  • What if I don't have an oven-safe skillet?

    If you don't have an oven-safe skillet, you can transfer the sauce to a baking dish after adding the eggs and then bake it in the oven.
  • Can I use different vegetables?

    Absolutely! Feel free to add other vegetables like mushrooms, zucchini, or spinach to your Shakshuka.